Instructions

Put the flour onto a clean work surface and make a well in the center.
Dissolve the yeast in the water and pour the mixture into the well.
Gradually start incorporating the mixture into the flour until a loose dough starts to form, then add the oil and salt.

Knead the dough until smooth and elastic, then rub with a little oil, cover with plastic wrap and leave to rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil.
Transfer the dough to the pan and using your fingertips, spread it to cover the bottom of the pan.

Loosely cover the dough with lightly oiled plastic wrap and at room temperature for at least 2 hours, becoming light and fragrant.
To make the tomato sauce base, heat oil in a large heavy frying pan.
Add garlic and cook for 1- 2 minutes.
Add tomatoes and break them up into small chunks with wooden spoon.
Simmer for 15- 20 minutes, until most of the liquid has evaporated and sauce has thickened.
Add salt, oregano and red pepper flakes to taste. This makes approximately 1 2/3 cups of sauce.

When the dough has risen, spread 5 – 7 tablespoons of the tomato sauce evenly over the surface.
Arrange the mozzarella, pepperoni (at room temperature) and minced meat on top. Sprinkle bacon, if using.

Let the pizza rise for another 40 minutes.
Preheat the oven at 220°C for 5 minutes, then bake for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

Winnie is a lover of food and writing about it is also one of her passions. Her favorite recipes are a mix of new and exciting dishing and classic recipes that have stood the test of time. She loves discovering new flavor profiles that bring any dish to life..